Serves 4 One 2.5 pound chicken, quartered Olive oil 1 rounded teaspoon kosher salt One lemon, sliced into thin rounds 2 heads garlic, tops sliced 2 tablespoons za’atar Preheat the oven to 350 degrees (see note about cooking temperatures and times.) Rinse the chicken and pat dry with paper towels. […]

This recipe is part of my April Times Union story. Read the whole thing here. Asian chicken salad is a throwback to a similar dish from the ‘90s, one we sought out and ordered often in restaurants. Make this salad with any chicken: Poached breasts, leftover roasted chicken or thighs […]